Shaved Brussels Sprout Salad with Creamy Cilantro Dressing is a simple and flavorful salad that’s perfect for lunch or a light dinner. This salad is packed with chicken, avocado, tomatoes and queso fresco!
I ate a ridiculous amount of food on Thursday. We had a Christmas potluck at work. There was food everywhere. Donuts. Breakfast casseroles. An eclectic mix of savory dishes. 435674 different types of desserts. My breakfast consisted of two types of breakfast casseroles and the best donut in the entire world. My lunch plate looked like I had just loaded it up at the worlds largest buffet. And my dessert plate was full of cake truffles, brownies and CHOCOLATE LASAGNA.
And I did it all over again on Friday. Because leftovers.
Now that I’ve woken up from my food coma, I’ve vowed to be a slave to exercise and healthy food this weekend. I hope I can stick to it. But with Christmas being less than a week away and the possibility of squeezing one more round of Christmas baking into this weekend, the odds aren’t looking so good. Luckily, I have a ton of simple healthy recipes to choose from for lunch and dinner, including this Shaved Brussels Sprout Salad that I’m sharing with you today. Maybe the odds of eating healthy aren’t so bad after-all!
True story – I made this salad many moons ago. I’m not really sure why I didn’t share it yet. I think one reason was because I wasn’t thrilled with the photos. But when I looked at them again the other day, I was like eh, they aren’t that bad. So basically, to make this recipe you just chop up some cooked chicken, fresh veggies and make some creamy cilantro dressing. If you have one of those fancy vegetable slicer contraptions, the brussels sprout shaving process is going to be uber easy for you. Or if you’re like me, you’ll get a little arm workout from it. I used a knife to finely chop the brussels sprouts. Worked like a charm. I could see the increase in arm muscle volume once I was done.
- 2 cooked chicken breasts, diced. Leftover cooked chicken is great for this salad.
- 2 lbs brussels sprouts, trimmed and shaved (about 1½ lbs after trimmed and shaved)
- 1-2 large tomatoes, diced
- 1-2 hass avocados. diced
- ¾ C queso fresco
- 2 green onions, sliced
- 1 C fresh cilantro
- ¾ C Greek yogurt
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp chopped jalapeno
- 2 cloves of garlic
- 2 tbsp fresh lime juice
- Divide the shaved brussels sprouts among four large salad plates or salad bowls. Top with the diced chicken, tomatoes, avocado, queso fresco and green onion. Serve with the dressing.
- To make the dressing, place the cilantro, Greek yogurt, honey, olive oil, chopped jalapeno, garlic cloves and lime juice into a food processor. Pulsate until well blended and creamy.
To shave the brussels sprouts, finely chop with a knife. If you have a device that wills shave the sprouts, you can use that, too.
Dressing adapted from Damn Delicious.
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